Cut bread into small chunks and place in a food processor.Process bread on high speed for about one minute to produce fine crumbs.Mix breadcrumbs, parmesan cheese, herbs and pepper together in a large shallow, flat-bottomed dish.

In a medium bowl, beat eggs and milk together using a fork or whisk.

Spread flour on a large plate or in a large shallow, flat-bottomed dish.

If using tenderloins, remove white tendons.

If using chicken breasts, detach the tenderloins (if present). Remove white tendons and any fat from chicken. Set tenderloins aside until required. Cut breasts horizontally.Cover chicken breast slices with a freezer bag and lightly pound with the flat side of a meat mallet to a uniform thickness.Arrange the dish of flour, bowl of egg mixture, and dish of breadcrumbs in a line.

When crumbing the chicken, use one of your hands to coat the chicken with dry ingredients and the other to turn the chicken in the egg mixture. This helps prevent your fingers from becoming coated with a thick layer of breadcrumb mixture.

If you will be pan-frying the chicken in batches and wish to keep the initial batches warm, preheat your oven to about 130 degrees Celsius (110 degrees Celsius fan-forced).

To pan-fry the chicken, heat oil in a heavy-based, non-stick frying pan over medium-high heat. Use a non-stick frying pan so the crumb coating doesn't stick to the pan. To avoid overcrowding the pan, cook the chicken in batches. The number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly among the batches.

When the oil is hot, add the chicken in a single layer. During the cooking time, you may need to adjust the heat. If the pan gets too hot, the crumbs will burn before the chicken cooks through. Fry chicken until the crumbs are light golden brown on the first side, and then turn chicken pieces over. Fry on the second side until the crumbs are light golden brown and the chicken is cooked through. We cook the chicken for about three minutes on each side.